TEFAL meat & pasta box Coach Manual page 9

Environment protection first !
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Your appliance contains valuable materials which can be recovered or recycled.
Leave it at a local civic waste collection point.
The packaging is comprised exclusively of materials that present no danger for the
environment and which may therefore be disposed of in accordance with the recycling
measures in force in your area.
For disposing of the appliance itself, please contact the appropriate service of your local
authority.
INSTRUCTIONS FOR USE
Before first use, wash all accessories with soap and water. Rinse and dry them immediately.
The meat mincing blade and disc must remain greased at all times. Coat them with oil for food.
Do not overfill the funnel.
Use the brush (I) to clean your accessories. *Do not immerse the metal part of the screw (H) in water.
Be careful with the blade of the mincer head (A3) and the metal brush rod (I2).
Maximum operating time: please refer to instructions below. /allow 30 min rest time before
using again.
MINCER HEAD ACCESSORY (B)
Prepare the entire quantity of food to be minced, removing any bones, gristle and tendons. Cut the
meat into pieces (approx. 2x2x2 cm). Do not use frozen meat.
Tip: After use, you can pass a few pieces of bread through the mincer in order to extract all the
minced meat.
Recipe:
Attach the mincer head (Figures 2.1 to 2.8).
Turn the appliance to speed 8 and feed the mincer through the funnel. Reduce the speed to a level
you feel comfortable with.
You can mince all types of meat (including beef, pork neck and liver) up to a maximum of 5 kg or
15 minutes.
-You can also purée cooked vegetables with the finest disc (B3) in order to make flavoured pasta.
-Never put hot or warm ingredients in the mincer head.
The meat mincing blade and disc must remain greased at all times. Coat them with oil for food.
SAUSAGE ACCESSORY (C)
This accessory should only be used after the meat has been minced (Figures 2.1 to 2.8), the seasoning
has been added and the mix has been prepared.
Recipe: (up to 3 kg of filling)
* Soak the casing in warm water to regain its elasticity (approx. 10 minutes).
* Make the filling using the mincer head and a disc of your choice.
* Remove the mincer head and attach the sausage accessory (Figures 3.1 to 3.8).
Thread the rinsed casing onto the funnel, leaving 5 cm off (which you will seal by tying a knot (Figure
3.7)). Start the appliance at speed 8 and feed the mince into the mincer, guiding the casing so it
fills up.
Reduce the speed to a level you feel comfortable with.
Make your sausages the desired length by pinching and twisting the casing. For best results, take care
to avoid trapping air in the sausages when filling and make each one 10 to 15 cm in length.
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KEBBE ACCESSORY (D)
This accessory should only be used once you have made the filling (see recipe below).
Did you know? Kebbe is a tube stuffed with meat.
Recipe: (up to 3 kg of filling)
* Soak 500 g of bulgur in water for 5 minutes.
* Attach the mincer head (A) using the finest disc (B3). Rinse and drain the bulgur, then combine
it with 500 g of lean lamb cut into 2 cm cubes. Mince on speed 8. Reduce the speed to a level you
feel comfortable with. Mix and season the filling. If you want a finer filling, you can pass it through
the mincer again. Put the filling in the refrigerator and leave for 1 hour so it is cold when you come
to use it.
* Replace the mincer head and the disc (B3) and attach the kebbe accessory (Figures 4.1 to 4.7).
Turn the appliance to speed 8 and feed the filling into the mincer. Cut tubes approximately 8 to 10 cm
long (Figure 4.6). Seal one end of the tube with your fingers. Stuff each tube with a garnish of your
choice, then close them by pinching them between your fingers.
Fry the kebbe in a fryer at 180°C.
BISCUIT ACCESSORY (E)
Make biscuit dough with your food processor (see recipes below).
You should always use the kneading or mixing accessory for biscuit recipes.
Always position the biscuit die with the opening facing down.
Match the arrow to your desired shape.
Never put warm or hot dough in the biscuit die.
For best results, the dough must not be too hard or too soft.
Churros (can make up to double the recipe): Boil 500 ml of water with 10 g of salt in a saucepan.
Meanwhile, attach the kneader. Weigh 500 g flour into the bowl and put the bowl on the appliance.
Lock the head of the appliance. When the water is boiling, start the appliance at speed 3 and pour the
boiling water over the flour. Knead the dough for 3 minutes. Let the dough cool for 1 hour at room
temperature. It is normal for the dough to be sticky — this will help to make your churros light and airy.
Attach the biscuit accessory with the output facing down and the arrow on the big star. Start the appliance
at speed 8 or reduce the speed to a level you feel comfortable with.
Fry the churros in a fryer for 5 minutes at 180°C.
Biscuits/shortbread (can make up to double the recipe): Attach the mixer. Place 200 g of butter and
100 g of icing sugar bowl into a bowl and mix at speed 1 for 30 seconds, then speed 8 for 1 minute.
Lift the head of the appliance and scrape the sides of the bowl. Add 2 egg whites and 300 g of flour
and mix at speed 1 for 30 seconds, then speed 8 for 1 minute.
Form a ball with the dough and leave it to cool down in the refrigerator for 2 hours.
Attach the biscuit die accessory with the output facing down and the arrow on the desired shape.
Start the appliance at speed 8 or reduce the speed to a level you feel comfortable with.
Bake the biscuits in the oven at 180°C.
COULIS ACCESSORY (F)
This accessory allows you to make tomato, strawberry or raspberry coulis.
Place a tall jug under the juice guide to collect the juice and another one under the filter to collect
the pulp.
When making coulis or juice, it is essential that you only use fresh fruit.
* Attach the coulis accessory (Figures 5.1 to 5.5).
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